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  • Summer Fresh Risotto

    2 votes
    Summer Fresh Risotto
    Prep: 5 min Cook: 25 min Servings: 4
    by Feeling Food
    3 recipes
    >
    Light and simply delicious. Also please refer to my blog for nutritional information and background of my recipe. http://feelingfoodblog.blogspot.com/

    Ingredients

    • Risotto rice, 300g rinsed
    • Hot chicken/ vegetable stock 1.2 litre
    • Peas 50g
    • Char grilled Artichokes, 50g roughly chopped
    • Rocket salad 50g
    • Parmesan 50g
    • Lemon, 1 juiced and zested

    Directions

    1. HEAT a non-stick pan over a medium heat.
    2. TOAST the rice, stirring non-stop for a minute.
    3. POUR in one ladle of stock and stir continuously until absorbed.
    4. REDUCE heat.
    5. REPEAT ladle by ladle, each time waiting for the stock to absorb.
    6. COOK and stir for roughly twenty minutes. Season generously with freshly ground pepper, before you
    7. POUR in peas, artichokes, rocket, cheese and lemon juice and continue cooking for a further 3-5 minutes, adding the last few ladles of stock.
    8. TASTE and adjust seasoning to suit your palette.
    9. SPRINKLE lemon zest on top and an extra grating of Parmesan for those that like it.

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    Comments

    • ShaleeDP
      ShaleeDP
      I would like to try making my first risotto soon!
      • John Spottiswood
        John Spottiswood
        This looks great! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
        • Foodessa
          Foodessa
          For as many Risotto dishes I've concocted in my kitchen...I never tried adding artichokes.
          Excellent idea for my next dish ;o)

          Flavourful wishes,
          Claudia

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